I love SPICY foods, however, my husband cannot take the heat. So I simply cut down on the cumin, hot sauce etc., and he can handle it that way. I always make a HUGE batch of it in the biggest stock pot they sell at Wal-Mart. The 1st night we eat the chili as is as a soup. The 2nd night we eat it with sour cream and shredded cheese on top and use tortilla chips or doritos to scoop it and eat like a taco salad. I freeze enough for an additional 2 nights of supper and I give some away to his grandparents for one night of supper. So when I make chili, I go all out and it will feed us for 4 nights total (family of 4) and someone else in the family. I love this recipe, although I leave some things out altogether according to my liking. But this recipe is GREAT! Also, I would like to say, that I use the Rotel Brand of diced tomatoes with green chilis original and mild version and it really helps boost the flavor.
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I love SPICY foods, however, my husband cannot take the heat. So I simply cut down on the...